YumSugar

Recall Alert: Don't Bite Down on That Hot Pocket!

YumSugar — Mon, 25 Aug 2008 12:15:36 -0700

Yikes! Nestlé Prepared Foods, the manufacturer of Hot Pockets, is recalling more than 215,000 pounds of Hot Pockets Pepperoni Pizza after several pieces of red, hard plastic and clear rubber material were discovered inside some of the pockets. The recall is for 54-ounce, 12-pack cartons of Hot Pockets Pepperoni Pizza with the following codes printed on the sides of each carton: 8157544614D, EST 7721A, and BEST BEFORE JAN2010.

This is the second recall this Summer for Hot Pockets. Just last month, 350,000 packages of two-pack Spinach Artichoke Chicken Lean Pockets were recalled for the same reason. Perhaps it's time to lay off the pockets for a while.

Source

Taste Test: Hormel Pepperoni Minis

YumSugar — Thu, 24 Sep 2009 15:00:25 -0700

Both PartySugar and I are fiends for cured meats as well as suckers for anything mini - so you can imagine our reactions when we opened up a parcel that was filled with pocket-sized packs of Hormel Pepperoni Minis! I stepped out to run an errand, but Party confessed she couldn't wait for me to get back to break into them. Were they as delicious as they were tempting? Find out when you keep reading

Empanadas Two Ways - Beginner and Expert

YumSugar — Wed, 09 Sep 2009 03:50:33 -0700

With so many Summer activities going on, I've been looking for more delectables to fit my on-the-go lifestyle. My new favorite snack is empanadas. The savory delicacies are not only perfect for portable snacking, but they're an easy way to use up leftover ingredients, and double as an appetizer for impromptu gatherings. Simply keep uncooked ones in the freezer, and bake them as necessary. Strapped for time or new to cooking? Take advantage of premade pizza dough to make mini-pockets in minutes. Or set aside a few hours to mix together homemade pastry dough - it'll make the crust extra flaky. Decide which recipe suits you best.

Say Cheese! Fresh Mozzarella, Italian Sausage Calzones

partysugar — Thu, 16 Apr 2009 10:26:33 -0700

Mozzarella is a widely known, mild Italian cheese that's made from a pulling, stretching, and cutting technique. At one time, all mozzarella was made from water buffalo milk, but now it's commonly made with cow's milk. Fresh mozzarella is packaged in water or whey and has a soft texture and delicate flavor. It's delicious alone, in a salad (like caprese) or melted. To find out how I used my fresh mozzarella boconccini, read more.

My first thought was to make a classic pizza margherita, but since I've never experimented with calzones, I decided to tuck the chunks of mozzarella into a pizza pocket.

This recipe is straightforward and can easily be adapted to your culinary specifications. That being said, I followed the recipe exactly, and it was wonderful! The combination of fragrant sausage, garlicky pesto, sweet peppers, and oozing cheese is utterly sublime. I made the components (roasted garlic, spicy tomato sauce, and pesto) from scratch, but feel free to take help from the supermarket.

Fresh Mozzarella, Italian Sausage Calzones
From Emeril Lagasse

Ingredients

1 ball of basic pizza dough (enough dough for 1 pizza)
1 tablespoon olive oil
Salt and white pepper
1/2 cup thick pesto
1/2 cup roasted garlic
1 cup diced Italian sausage, cooked
1 red pepper, roasted, peeled, seeded and julienned
2 tablespoons chiffonade of basil
4 (1/2-inch) slices of fresh Mozzarella cheese
2 tablespoons grated Parmigiano-Reggiano cheese
1 egg, beaten
1 cup spicy tomato sauce, hot

Directions

Preheat the oven to 500 degrees.
Place the dough out onto a floured surface. Roll the dough out to form a 12-inch circle.
Spread the pesto over one half of the dough. Layer the garlic, sausage, peppers, and basil, alternately over the pesto.
Lay the Mozzarella and parmesan cheese over the basil. Fold the other side of the dough over the filling and pinch the edges to seal the calzone.
Make three slashes across the top of the calzone. Place the calzone on a parchment-lined baking sheet. Brush the calzone with the egg wash.
Bake for 20 to 25 minutes or until golden. Spoon the sauce in the center of the plate. Slice the calzone in half and place in the center of the sauce. Alternately, spoon the sauce into a bowl and serve with the calzone.

Serves 2.

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Lean Cuisine Recalls Chicken Dinners

partysugar — Wed, 19 Nov 2008 03:00:27 -0800

Yesterday Lean Cuisine's parent company, Nestlé Prepared Foods, recalled approximately 879,565 pounds of frozen chicken meals.

According to the US Department of Agriculture and Food Safety, the meals may contain foreign materials like small pieces of plastic.

To find out what exactly is being recalled, read more.

9.5-ounce packages of “Lean Cuisine Pesto Chicken with Bow Tie Pasta" brand frozen meals.
Printed on each side of each package is a production code of “8280595912,” as well as a use-by date of “Best Before MAY 2010.”
10.5-ounce packages of “Lean Cuisine Chicken Mediterranean” brand frozen meals.
Printed on the side of each package is a production code of “8231595912” or “8241595912,” as well as a use-by date of “Best before SEP 2010”; a production code of “8263595912,” “8269595911” or “8274595912,” as well as a use-by date of “Best before OCT 2010”; or, a production code of “8291595912” or “8301595912,” as well as a use-by date of “Best before NOV 2010.”
12.5-ounce packages of “Lean Cuisine Chicken Tuscan” brand frozen meals.
Printed on the side of each package is a production code of “8234595911” and a use-by date of “Best before SEP 2009”; a production code of “8253595911” or “8269595912” as well as a use-by date of “Best before OCT 2009”; or, a production code of “8292595911” or “8296595911” as well as a use-by date of “Best before NOV 2009.”

Last Summer, Pizza Pockets, another brand under Nestlé, recalled a large number of frozen pepperoni Hot Pockets. I can't help but think plastic in frozen foods is an alarming trend. Let's hope the manufacturers get this problem sorted out soon. Until then, be sure to check the Lean Cuisines in your freezer.

Source

Come Party With Me: St. Patrick's Day - Menu

partysugar — Tue, 11 Mar 2008 08:28:31 -0700

Even though Aimee's St. Patrick Day party starts after dinner, she's planning on providing guests with a small selection of Irish inspired snacks. It's always nice to have some food on hand, especially when heavy drinking is involved. This menu twists classic Irish flavors – cheddar cheese, dark beer, corned beef, and smoked salmon - into modern favorites.

An Irish cheddar and stout fondue is gooey and decadent. Smoked salmon puffs are easy to make in advance and divinely addicting. Reuben roll ups are the perfect drunk food because they taste like an Irish pizza pocket. For all of these wonderful recipes, read more.

Irish Cheddar and Stout Fondue
From Bon Appetit magazine

Ingredients

2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
2 cups cauliflower florets
2 cups very small brussels sprouts
2 apples, cored, cut into wedges
1 pound Irish cheddar cheese, grated
2 1/2 tablespoons all purpose flour
3/4 cup (or more) Irish stout (such as Guinness)
6 tablespoons frozen apple juice concentrate, thawed
1 tablespoon Dijon mustard

Directions

Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
Meanwhile, toss cheese with flour in large bowl.
Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat.
Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired.
Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.

Serves 6.

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Smoked Salmon-Stuffed Puffs
From Food and Wine magazine

Ingredients

Puffs
1 cup water
1 stick (4 ounces) unsalted butter, cut into tablespoons
1 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs
2 tablespoons poppy seeds, for sprinkling
Filling
1/2 pound sliced smoked salmon
1/4 pound cream cheese, softened
6 tablespoons sour cream
1 teaspoon Dijon mustard
1 small garlic clove
Tabasco sauce

Directions

Make the puffs: preheat the oven to 400° and position 2 racks in the upper and lower third. Lightly grease 2 large rimmed baking sheets.
In a saucepan, bring the water, butter and salt to a boil. Off the heat, add the flour and stir vigorously until combined.
Return to the heat and cook over moderate heat, stirring, for 1 minute.
Scrape the mixture into a bowl and, using an electric mixer, beat at medium speed for 1 minute. Add the eggs, 1 at a time, beating well after each addition, until thick, smooth and shiny.
Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds onto the prepared baking sheets, about 3/4 inch apart. Using lightly moistened fingertips, smooth the tops. Sprinkle with the poppy seeds and bake for 20 minutes, shifting the pans halfway through, until the puffs are risen and golden. Lower the oven to 250°.
With the tip of a knife, poke a hole into the side of each puff and return to the baking sheet. Bake for 10 minutes longer, with the oven door slightly ajar, to dry out the centers. Transfer to a rack and cool.
Meanwhile, make the filling: in a food processor, combine the smoked salmon with the cream cheese, sour cream, mustard and garlic and process until smooth; season with Tabasco.
Transfer the filling to a pastry bag fitted with a 1/4-inch tip. Pipe the filling into the holes in the sides of the puffs and transfer to a serving plate. Serve right away.

Serves 10-12.

Make ahead: the unfilled baked puffs can be frozen for up to 1 month; recrisp in a 325° oven. The filling can be refrigerated for up to 3 days.

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Reuben Roll-Ups
From Taste of Home magazine

Ingredients

1 (13.8 ounce) package refrigerated pizza crust
1 cup sauerkraut, drained
1 tablespoon thousand island salad dressing
4 slices corned beef, halved
4 slices Swiss cheese, halved

Directions

Roll dough into a 12-in. x 9-in. rectangle. Cut into eight 3-in. x 4-1/2-in. rectangles.
Combine sauerkraut and salad dressing.
Place a slice of beef on each rectangle. Top with about 2 tablespoons of the sauerkraut mixture and a slice of cheese. Roll up.
Place with seam side down on a greased baking sheet. Bake at 425 degrees F for 12-14 minutes or until golden.

Serves 8.

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